- 2 cups chicken broth
- 2 cups tomato juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp butter
- 1/2 cup finely chopped onion
- 1 tsp minced garlic
- 2 cups arborio rice
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup mascarpone cheese
- 2 tbsp chopped fresh basil
- 1 tbsp fresh lemon juice
- 1 tsp salt
- Small mozzarella balls
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 cups panko (Japanese-style bread crumbs)
1. Heat broth and tomato juice to simmering; keep warm.
2. To prepare risotto, heat oil and butter in a large sauce pan over medium heat. Add onion and sauté for 3 minutes. Add the garlic and saute until fragrant (about 30 seconds)
3. Add rice and stir to combine. Add 1 cup hot broth; cook, stirring frequently, until almost all of liquid is absorbed.
4. Add remaining 3 cups hot broth, 1 cup at a time, cooking and stirring constantly until rice is tender and most of liquid is absorbed, about 18 - 20 minutes. Remove from heat.
5. Add Parmesan cheese, mascarpone, basil, lemon juice and salt, stirring until Parmesan cheese is melted.
6. Spread risotto in a parchment paper-lined rimmed baking sheet; cool. Meanwhile, place flour in a shallow bowl, beat together eggs in a second shallow bowl and place panko in a third shallow bowl.
7. When risotto is cool enough to handle, shape risotto into 1 inch balls. Insert a mozza ball into the center of each. Roll each ball in flour, beaten eggs and then panko.
8. Balls may be prepared to this point and frozen for up to 1 month. If freezing, layer balls with wax paper in an airtight container. Do not thaw before baking.
9. Preheat oven to 425ºF.
10. Bake balls in non-stick foil-lined rimmed baking sheets until golden brown and heated through, about 25 - 30 minutes if fresh and 30 - 35 minutes if frozen.
11. Makes about 70.
